Homemade English Muffins (Mennonite-Style)

Ingredients

• 1.5 cups Whole milk (Room temperature or cold, will be warmed)
• 4 tablespoons Unsalted butter (Plus extra for greasing bowl)
• 4.5 cups All-purpose flour (Divided use (see instructions))
• 2 tablespoons Granulated sugar
• 2.25 teaspoons Active dry yeast (One standard packet)
• 1.5 teaspoons Salt
• 1 each Large egg (Room temperature preferred)
• 0.25 cup Cornmeal (For dusting)
• 2 tablespoons Vegetable oil (For greasing griddle/pan)

Instructions

1. Warm milk and melt butter

   In a medium saucepan, combine 1.5 cups whole milk and 4 tablespoons unsalted butter. Heat gently over medium heat until butter is melted and the mixture is warm (not hot). The ideal temperature is 110-115°F (43-46°C). If you don't have a thermometer, test by dipping your finger in: it should feel warm but not hot, and you should be able to keep your finger in for 10 seconds comfortably.

   Time: PT5M

   Temperature: 110-115°F

2. Combine dry ingredients

   In the bowl of a stand mixer, combine 3 cups all-purpose flour, 2 tablespoons sugar, 2.25 teaspoons active dry yeast, and 1.5 teaspoons salt. Mix briefly to combine.

   Time: PT2M

3. Add milk mixture to dry ingredients

   Pour the warm milk and butter mixture into the dry ingredients. Mix on low speed until just combined.

   Time: PT2M

4. Mix dough until smooth

   Increase mixer speed to medium-high and mix for 2 minutes, until the dough becomes smooth and elastic.

   Time: PT2M

5. Add egg and additional flour

   Beat 1 large egg lightly and add to the dough. Add 2.5 cups more all-purpose flour, a little at a time, mixing on low speed. Use only enough to form a stiff, but still soft and slightly tacky dough (you may not need all the flour).

   Time: PT5M

6. Knead dough briefly

   Turn the dough out onto a lightly floured surface. Knead by hand for about 2 minutes, just until smooth and no longer sticking to the counter. Form into a ball.

   Time: PT4M

7. First rise (bulk fermentation)

   Grease a large bowl with butter. Place the dough ball in, turning once to coat all sides. Cover with plastic wrap or a greased plate. Let rise in a warm place until doubled in size, about 1.5 hours.

   Time: PT1H30M

   Temperature: 25-27°C

8. Punch down and rest

   Punch down the risen dough. Turn it out onto a lightly floured board. Cover and let rest for 15 minutes.

   Time: PT17M

9. Roll and cut muffins

   Roll dough to 3/4-inch thickness on a lightly floured surface. Cut out rounds with a 3-inch cutter. Gather scraps, reroll, and cut more rounds. Dust both sides of each round lightly with cornmeal.

   Time: PT10M

10. Second rise (proofing)

    Arrange cornmeal-dusted rounds on a baking sheet. Cover loosely with plastic wrap or a towel. Let rise until nearly doubled, about 30 minutes.

    Time: PT30M

    Temperature: 25-27°C

11. Preheat and oil griddle

    Heat a cast iron griddle or heavy skillet over medium-low heat (300-325°F if using an electric griddle). Lightly oil the surface with vegetable oil.

    Time: PT3M

    Temperature: 300-325°F

12. Cook English muffins (first side)

    Place 3-4 muffins at a time on the griddle. Cook for 10 minutes on the first side, checking after 2 minutes and adjusting heat if browning too quickly.

    Time: PT10M

    Temperature: 300-325°F

13. Flip and cook second side

    Gently flip muffins and cook for another 10-12 minutes, until golden brown and cooked through. They should spring back when pressed lightly.

    Time: PT12M

    Temperature: 300-325°F

14. Cool before splitting

    Transfer cooked muffins to a wire rack. Let cool completely before splitting with a fork to preserve nooks and crannies.

    Time: PT10M

15. Repeat with remaining dough

    Repeat cooking steps with remaining muffin rounds, oiling the griddle as needed.

    Time: PT35M

    Temperature: 300-325°F

16. Cleanup

    Wash all bowls, mixer attachments, rolling pin, cutter, griddle/skillet, and utensils. Wipe down surfaces and sweep up any spilled flour or cornmeal.

    Time: PT20M

Nutrition Facts

Calories

170

Protein

5g

Carbohydrates

28g

Fat

4g

Fiber

1g

Ingredient Substitutions

• Instead of Whole milk: 2% milk, Oat milk (for dairy-free, but texture will differ)
• Instead of Unsalted butter: Margarine, Vegan butter
• Instead of All-purpose flour: Bread flour (for chewier texture)
• Instead of Granulated sugar: Honey, Maple syrup
• Instead of Active dry yeast: Instant yeast (use same amount)
• Instead of Large egg: Flax egg (for vegan, but texture will differ)
• Instead of Cornmeal: Semolina, Fine polenta
• Instead of Vegetable oil: Canola oil, Sunflower oil

Equipment Needed

• Medium saucepan
• Stand mixer with paddle and dough hook
• Mixing bowls
• Measuring cups and spoons
• Rubber spatula or wooden spoon
• Rolling pin
• 3-inch round biscuit/cookie cutter
• Plastic wrap or plate (for covering dough)
• Cast iron griddle or heavy skillet
• Fork (for splitting muffins)

Critical Steps — Do Not Skip

• Warming the milk and butter to the correct temperature for yeast activation.
• Adding flour gradually to achieve a soft, not dry dough.
• Kneading just enough to develop gluten but not overworking.
• Cooking at the correct griddle temperature to avoid burning or undercooking.
• Letting muffins cool before splitting to maintain texture.

Chef Tips from the Video

• Always use one muffin as a tester for griddle temperature.
• Let muffins cool fully before splitting for best texture.
• For classic English muffin flavor, toast before serving.
• Try adding a pinch of cinnamon or raisins for a sweet variation.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Freeze in zip-top bags for up to 2 months. Thaw at room temperature or toast from frozen.

Room temperature: Keep in a sealed container for up to 2 days.

Make-Ahead Tips

• Dough can be made the night before and refrigerated after the first rise. Bring to room temperature before shaping.
• Cooked muffins freeze well; toast straight from frozen.